I'm watching this as I lay on the couch in the livingroom (to not disturb the wife) as I get up hourly to check on a brisket. I live in SoCal too its 5am I'm only 2 hours in 👍
I feel ya Jeremy... It's hard to except a cooker that makes bbq'ing so easy after years spent working and managing a stick burner. I prefer my offset too but every once in a while I love firing up my WSM and just letting it roll.
I have 5 smokers including a pellet and this one. My gravity fed puts on great smoke flavor and a really great smoke ring. My OC gravity fed smoker is amazing to cook on!
Biggie, I've seen a few inconsistent cooks on this smoker now. Some have nice bark and no smoke ring. Some nice smoke ring with little bark. I'm really interested in getting this pit but am still searching for the proper way to manage the wood/lump/briquetts. What's your technique to setting up your fire? What products? Size wood? Do you put wood only in the ash pan or also in the chute? Appreciate your input.
@@jaygerber2767 Everything I've cooked on this smoker has had a great smoke ring, and great smoke flavor. I use kingsford charcoal for the chute and all I do is add wood chunks to the ash pan. I've used pecan, oak, cherry and apple (depends on what meat I'm cooking) but all have been great. As with any smoker you have to learn that smoker and when to add wood for the smoke, u want that pale bluish smoke to get you the smoke ring ya want. I've cooked on tons of different smokers and I love this one for it's size, ease of use and taste I get when using it.
I have a gravity feed and have never been disappointed with the smoke ring. I use Royal Oak lump charcoal and like 3 wood chunks that last the smoke cook time before I wrap. Hopefully you use it again. Good video
A key to getting a cleaner smoke flavor when using a WSM or Weber kettle is to follow Harry Soo's advice and place a few (not a lot) wood chunks under the charcoal.
I have the 560 too. Always get a great smoke ring and lots of smoke flavor! I mostly just put the wood in the ash bin and that seems to work great for me.
Hey Jeremy thanks for the video. I had a great long conversation with JD from Workhorse/Primitive pits yesterday. Very informative. I noticed you are doing rub evaluations, and I am with you on S&P, however, I have something I would like to get your opinion on. How about a 50/50 mix of kosher salt and 16 mesh black pepper, then 25% celery seed, and 25% roasted, granulated garlic powder? So, 1C salt, 1C pepper, and 1/4C each celery seed and roasted, granulated garlic (Amazon- Badia Brand). Try that mix on some of the things and see what you think as far as letting the flavors of the smoke and meat come through, please.
Glad to see this. I too am a HUGE fan of an offset for brisket, but just bought a Myron Mixon Gravity on the cheap for those times I want to do a large cook with lower effort. Seems I likely made the right choice. BTW I have no doubt the MM cookers are over priced (at retail), but I assure you they are NOT under built. This thing is a freaking TANK!!!!
Would be great to see you try a brisket on the Masterbuilt gravity series 560 or 1050. For $500 and $800 respectively, they're a great bargain, especially since they go from 150-700+ degrees. I get a great smoke ring on my 560 briskets.
@@jasonnored6131 I just sold my recteq after 3 uses. No smoke flavor at all! How does the masterbuilt do compared to an offset or Webber Smokey mountain? Must be similar if it’s fed by charcoal. Can you do great ribs pork nuts and even high heat for some half chickens?
@@abc-ed1nr If you layer the wood junks in with the charcoal in the hopper you can get close to replicating the smoke flavor of an offset. And it easily goes up to 700ﾟ so you can have chicken with perfect skin perfect scanner!
i LOVE my 980.. the ONLY thing i miss is playing with the fire. But at the same time, the smoker box on my OK Joe was so small I was tending the fire every 45-75 minutes... the 980 is about as close to easy bake smoke as you can get.
I have built a stump's clone and use a CyberQ to manage the temperature. I get a great bark, smoke flavor and smoke ring with my briskets. I load mine with lump coal and wood chunks. The great thing is that it gets up to temp in 20 minutes and I set it and only come back to spritz the meat and wrap. I am going to build an offset or reverse flow next. I bet if you spent as many hours cooking on the gravity flow that you have on your offset that you would make comparable BBQ and you could not tell the difference. Keep up the good work and showing your experiments.
Have you ever heard of the KBQ C-60? Suppose to give you the best smoke because it pulls it through an inverted flame box. Would be interesting to compare the results from it to your fat stack offset.
I live in Portugal i been watching your channel GREAT. I watch about the right smoker and had one build because i can not buy one here. So i am very new at this Thank-you for sharing all your knowledge , i have season my smoker, i have listen all about manage the fire and it's all worked. I have cooked different meats great smoke ring and taste. THANK-YOU THANK-YOU
I’ve got this smoker. I prefer it to an offset smoker and the flavor is better because you’re not drying out the meat, and I can roll with my day without messing around with the flame.
I really like this video, I feel you're totally honest with your reviews. I'm in Alberta where we have a lack of good hardwood to run an offset. I have a pellet smoker and a kamado, but I'm looking for something better. This is probably the answer for me and the price is great as well. How about a shoulder clod next?
Very good information. You said that you could have probably added more wood chunks for more smoke, but you know it can be overdone as well. Maybe a future video would be to determine what that threshold is?
Hi Jeremy I just bought a gravity fed smoker. When I add my chunks of pecan and peach wood. I get the white smoke. What I call dirty smoke. I think. How do I stop this from happening. Love the smoker. So far makes great bbq.
I have a gravity feed.. Brisket comes out amazing. With that Gravity feed you can easily walk away for 10 plus hours with a full chute and decent coals.
Just bought my first offset, it's a toy one charbroil, here in Hoduras we don't have where to pick from, really interested in some of Okd country BBQ, Gator Pits or LoneStar Grillz but this gravity feed is really interesting. Thanks a lot Jeremy.
I’m telling you, gotta do a video using the Louie Mueller 9-1 rub on a brisket. Just try it out. 9 parts 16 mesh bp, 1 part iodized table salt. Coat the brisket literally as thick as you can with it, like fry batter. It makes the rendered brisket fat almost taste sweet. You gotta try it, seriously!
I got a masterbuilt 560 gravity two weeks ago, my first brisket was almost as good as smoking it on my good old weber. I like the functionality, especially with the masterbuilt you have the app with temperature control and multiple thermometers, I don't have to babysit the smoker after long night shift.
Do you think a vertical smoker would produce the same consistency as the offset or the gravity fed. Im between the Old country smoke house and the gravity fed.
Ok just so I don’t for get thank you for the awesome knowledge you give I have a Stump Stretch Gravity cooker haven’t had it long my love question is do u leave your brisket out to cool down or go straight to the cooler or warmer
I layer my wood with my gravity and it works amazingly, start with about 5 inches coal and then about 6 chunks and then more coal, plus i add a few chunks in the ash tray.
thanks for the video. do the wood chunks catch fire when they're added? I'm curious if this still produces a clean fire. also, how much does adding the wood raise the temperature of the chamber?
@Mad Scientist BBQ Hey Jeremy, a quick question or a suggestion. Have you tried putting the wood in between the charcoals? Like putting a layer of charcoal and some wood chunks on top of it, then again the charcoal, then wood and so on... I'm interested to see if that effects the flavor at all.
I’ve done this recently in my gravity fed, worked great! I used cherry chunks and just mixed them in with B&B orange bag briquettes. Amazing smoke on my brisket, pork butt and ribs. Definitely recommend
@@antoniov.2995 That's awesome! The first thing that popped on my mind when I saw a gravity fed smoker is that maybe the wood can be mixed with the charcoal and was interested in what the results would be. Thank you for letting me know, I appreciate it!
Great vidéo Jer. Have one question, my wife and I are woundering if you Colorado with your awesome background ? Thank you sharing all your Knowledge about smoking ! Be good, Brad. NJ
Great video. I’m definitely thinking about getting a gravity smoker now. My traeger barely puts any smoke flavor on my food. I don’t always have time to use the offset. I vaguely recall you have a relationship with the makers of this gravity smoker. Do you you think you have a conflict of interest that could be affecting your recommendation/opinion on this?
I have never made any money from old country. They have sent me this pit for free and just asked if I can do some videos with it. I don’t really have an incentive other than I want to find reasonably priced pits that I can recommend to people. Of course custom smokers are gonna be better. There is no way around that. I’m just trying to test and provide honest feedback.
Jeremy's review is consistent with all the other reviews I've seen on this smoker. Gravity smokers are all broadly the same. Finish and price is where they differ the most. This one seems to perform like all the others, at half the price. Just doesn't have a fancy enameled finish.
another nice review...I CAN NOT find this smoker ANYWHERE...I see Academy sells Old Country, but this is not on their site...I would love to know where I could order one of these...the website you list in a comment below does not list this smoker either...
Question sir. Been stick burning back yard style and appreciate your opinion, got the PECOS (cheap Brazos). Wish I went with the 1/4". Though with some bricks and plates, I'm happy now. ??When busy with life, would the gravity fed style be your go to, if you do not have the time to manage a fire?? Maybe a very easy gravity fed, Masterbuilt 1050 gravity series?
ok, just recently found your content, been catching up, getting smart with your videos. This is great info. I have been smoking for over 15 years on a small offset, looking for a replacement as mine is finally rotting through and these seem like a great option for the cooking I do. Problem is....can't find them. Not sure if they stopped making them or what, but this seems right in my wheel house so I hope that's not the case. Great content, please keep it coming!
James Williams I called Academy and they said they have them as currently unavailable in their system. They do expect more to come in but have no idea of when that will be. I called Old Country and they told me to call them. They hope to have some ready for sell sometime in July. I hate to pay for the shipping through. Had rather buy it from Academy where it would be much cheaper
Haha I don’t have that kind of sway with them. I just talk to them once every couple of months. If you want to talk to them contact Enrique riddle at grills@oldcountrybbqpits.com He should be able to tell you what you need to know about ordering one of these
Do you think you can get similar quality with those new masterbuilt gravity fed grills? I don't really wanna manage a fire all day, and am on a budget where they seem like a good choice.
I bought the MB560 gravity grill. It is simply amazing. The build quality is not as heavy duty as the one he's using here, but for $500, it's a great smoker/griller. Throw in the ability to go over 700 degrees, and it's a no brainer for folks on a budget. If you need a bigger grill, and can afford $800, I'd suggest going with the MB1050. It's larger and a little better insulated. Would love to see Mad Scientist BBQ do a brisket on a 560 or 1050.
Have you seen the Master Built gravity smokers..... Its a smoker but with lumps or charcoals instead of pellets. Would you be able to give any thoughts concerns etc.... On that product?
Curious if you still have/use this smoker after 3 years? I’ve been looking at buying one but I’ve seen several other youtubers cooking with them and I’m seeing lots of rust at the top and bottom of the charcoal chute and firebox as well as inside the door to the cook chamber. Don’t want to spend $1700-$2000(current pricing) for something that will rust out in 1-2 yrs.
So does the wood light when the charcoal drops from above? Does it smolder? First time seeing one of these and it doesn't seem it takes a long time to get the smoke, which surprised me.
Where can I buy disposable boning knives to go with the disposable cutting boards? I once had to retile my kitchen floor because it got dirty when I was cooking.
I've been watching all your recent videos on this particular smoker and was interested in getting one. Do you know why this old country gravity smoker is no longer available?
Still no link where to buy it it can't be found not available in academy Sports in Florida and I guess you don't reply to your comments on here because I've asked you three times now where may I buy one
Thanks for all the videos Jeremy! Great video. I have a traeger and I’ve been experimenting with the tube smoker. I noticed a slight bitter taste when using the tube. Do you know if there is a way to add clean smoke flavor to pellet grills?
I have an offset smoker made by Brinkman, I bought it when they first came out, Its a heavy duty smoker, I got tired of trying to keep the temp's up at 275 for hours so I decided to convert the fire box to gas by placing a gas burner it the wood chamber and using a large wood chip box for large pieces of wood for the smoke, ie cherry, pecan, oak, ect... It works great on ribs, pork butts, chicken and keeps the Temp right at 275 or where you want to go, no problems, I have never tried cooking a brisket as of yet but soon I will give it a try. With all this being said I get a great smoke ring and smoke flavor on all that I have cooked so far.
So what about a vertical UDS? How does that cooker compare to an offset or a GFS? Should I use a deflector plate that has a hole (or some punture holes) in it so the meat doesn't get direct heat, but does get direct smoke as with an offset?
Just wait until you get really familiar with how to use it. I used to be an offset guy, for 20 years. Don’t touch them anymore. Took a year or two to get it down, but nowadays it’s as good, if not better than any offset I’ve eaten from.
It’s be really cool to see a blind taste test on your pellet, offset and this smoker. Great videos, thanks.
Agreed. Because he goes into this with the opinion that the offset is god. I would love to see what he would say with a blind test
Very helpful video. Just got a MasterBuilt 560 Charcoal Gravity Smoker and cant wait to make a brisket it in it.
I'm watching this as I lay on the couch in the livingroom (to not disturb the wife) as I get up hourly to check on a brisket. I live in SoCal too its 5am I'm only 2 hours in 👍
100% understand. Been there many times. Fight the good fight
same
I'm watching this video as I'm waiting to spritz my Brisket haha
I feel ya Jeremy... It's hard to except a cooker that makes bbq'ing so easy after years spent working and managing a stick burner. I prefer my offset too but every once in a while I love firing up my WSM and just letting it roll.
Same here. Occasionally you need a night off.
Dude! I have a Weber and I can’t regulate the fire for shit! It’s all over the place. What’s the secret
I have 5 smokers including a pellet and this one. My gravity fed puts on great smoke flavor and a really great smoke ring. My OC gravity fed smoker is amazing to cook on!
Biggie, I've seen a few inconsistent cooks on this smoker now. Some have nice bark and no smoke ring. Some nice smoke ring with little bark. I'm really interested in getting this pit but am still searching for the proper way to manage the wood/lump/briquetts. What's your technique to setting up your fire? What products? Size wood? Do you put wood only in the ash pan or also in the chute? Appreciate your input.
@@jaygerber2767 Everything I've cooked on this smoker has had a great smoke ring, and great smoke flavor. I use kingsford charcoal for the chute and all I do is add wood chunks to the ash pan. I've used pecan, oak, cherry and apple (depends on what meat I'm cooking) but all have been great. As with any smoker you have to learn that smoker and when to add wood for the smoke, u want that pale bluish smoke to get you the smoke ring ya want. I've cooked on tons of different smokers and I love this one for it's size, ease of use and taste I get when using it.
I have a gravity feed and have never been disappointed with the smoke ring. I use Royal Oak lump charcoal and like 3 wood chunks that last the smoke cook time before I wrap. Hopefully you use it again. Good video
Which gravity fed do you have
@@foodskewed9197 I made my own. Pretty much a copy of Stump's smoker.
I am considering purchasing one of these pits, and your videos help my decision immensely. Great video -- Thanx !!
A key to getting a cleaner smoke flavor when using a WSM or Weber kettle is to follow Harry Soo's advice and place a few (not a lot) wood chunks under the charcoal.
Can you please do a review of the Masterbuilt 560 Gravity Smoker?
Yes I need that review too.
I have the masterbuilt 560 and i will layer it with lump and wood chunks. A lot of the wood chunks turn to lump charcoal before it even burns it
I have the 560 too. Always get a great smoke ring and lots of smoke flavor! I mostly just put the wood in the ash bin and that seems to work great for me.
Hey Jeremy thanks for the video. I had a great long conversation with JD from Workhorse/Primitive pits yesterday. Very informative. I noticed you are doing rub evaluations, and I am with you on S&P, however, I have something I would like to get your opinion on. How about a 50/50 mix of kosher salt and 16 mesh black pepper, then 25% celery seed, and 25% roasted, granulated garlic powder? So, 1C salt, 1C pepper, and 1/4C each celery seed and roasted, granulated garlic (Amazon- Badia Brand). Try that mix on some of the things and see what you think as far as letting the flavors of the smoke and meat come through, please.
Glad to see this. I too am a HUGE fan of an offset for brisket, but just bought a Myron Mixon Gravity on the cheap for those times I want to do a large cook with lower effort. Seems I likely made the right choice. BTW I have no doubt the MM cookers are over priced (at retail), but I assure you they are NOT under built. This thing is a freaking TANK!!!!
Anymore videos on this setup ? I'm curious to see how it does with more wood chunks added . If it overpowers it or makes it even better lol
Would be great to see you try a brisket on the Masterbuilt gravity series 560 or 1050. For $500 and $800 respectively, they're a great bargain, especially since they go from 150-700+ degrees. I get a great smoke ring on my 560 briskets.
It would be even better to see that compared to the Chargrill as it's also reasonably priced.
@@jasonnored6131 i second this
@@jasonnored6131 I just sold my recteq after 3 uses. No smoke flavor at all! How does the masterbuilt do compared to an offset or Webber Smokey mountain? Must be similar if it’s fed by charcoal.
Can you do great ribs pork nuts and even high heat for some half chickens?
@@abc-ed1nr
If you layer the wood junks in with the charcoal in the hopper you can get close to replicating the smoke flavor of an offset. And it easily goes up to 700ﾟ so you can have chicken with perfect skin perfect scanner!
i LOVE my 980.. the ONLY thing i miss is playing with the fire. But at the same time, the smoker box on my OK Joe was so small I was tending the fire every 45-75 minutes... the 980 is about as close to easy bake smoke as you can get.
Another great video - love your experiments!
I have built a stump's clone and use a CyberQ to manage the temperature. I get a great bark, smoke flavor and smoke ring with my briskets. I load mine with lump coal and wood chunks. The great thing is that it gets up to temp in 20 minutes and I set it and only come back to spritz the meat and wrap. I am going to build an offset or reverse flow next. I bet if you spent as many hours cooking on the gravity flow that you have on your offset that you would make comparable BBQ and you could not tell the difference. Keep up the good work and showing your experiments.
Have you ever heard of the KBQ C-60? Suppose to give you the best smoke because it pulls it through an inverted flame box. Would be interesting to compare the results from it to your fat stack offset.
I live in Portugal i been watching your channel GREAT. I watch about the right smoker and had one build because i can not buy one here. So i am very new at this Thank-you for sharing all your knowledge , i have season my smoker, i have listen all about manage the fire and it's all worked. I have cooked different meats great smoke ring and taste. THANK-YOU THANK-YOU
6:10 - You got a crazy mountain view... Can you say that this gravity offset smoker is like the "set and forget" as to pellet smokers?
I’ve got this smoker. I prefer it to an offset smoker and the flavor is better because you’re not drying out the meat, and I can roll with my day without messing around with the flame.
Yo! So it still taste really good? My pellet smoker sucks and sold it. No flavor at all
Great job man, i always follow your tip to salt and wait for the next rub ..it really works
Love that cooker!
DISPOSABLE CUTTING BOARDS!?!?! Where did this magnificent supercalifragilisticexpialidocious idea come from!!! Buying Now!!!
Nothing like barbecuing on a nice sunny ☀️ summer day 😎!
Are they making this still? Isn’t listed on their website anymore. Seriously wanted this pit, love the videos
I heard that because of the virus they stopped production but will be starting up soon
Yes. I love my Assassin GF 17!
How often do you add a wood chunk to your assassin? I've been looking extremely hard at getting one.
I really like this video, I feel you're totally honest with your reviews. I'm in Alberta where we have a lack of good hardwood to run an offset. I have a pellet smoker and a kamado, but I'm looking for something better. This is probably the answer for me and the price is great as well. How about a shoulder clod next?
Birch...maple...willow...no shortage here in alberta:)
Very good information. You said that you could have probably added more wood chunks for more smoke, but you know it can be overdone as well. Maybe a future video would be to determine what that threshold is?
Just wash the cutting board. There is enough trash in the world. :)
Love the videos.
So much waste. Soap, sponge, and the hose at the end of the day.
Love smoke...brisket.. hugs from brazil .. excellent BBQ channel ..
Hi Jeremy
I just bought a gravity fed smoker. When I add my chunks of pecan and peach wood. I get the white smoke. What I call dirty smoke. I think. How do I stop this from happening. Love the smoker. So far makes great bbq.
Great video....been thinking about a gravity fed for a while now.
I have a gravity feed.. Brisket comes out amazing. With that Gravity feed you can easily walk away for 10 plus hours with a full chute and decent coals.
Just bought my first offset, it's a toy one charbroil, here in Hoduras we don't have where to pick from, really interested in some of Okd country BBQ, Gator Pits or LoneStar Grillz but this gravity feed is really interesting. Thanks a lot Jeremy.
I’m telling you, gotta do a video using the Louie Mueller 9-1 rub on a brisket. Just try it out. 9 parts 16 mesh bp, 1 part iodized table salt. Coat the brisket literally as thick as you can with it, like fry batter. It makes the rendered brisket fat almost taste sweet. You gotta try it, seriously!
Not a bad idea. I’ll have to try it out
I got a masterbuilt 560 gravity two weeks ago, my first brisket was almost as good as smoking it on my good old weber.
I like the functionality, especially with the masterbuilt you have the app with temperature control and multiple thermometers, I don't have to babysit the smoker after long night shift.
You should make a video on spritz. Which one keeps brisket from burning best? Does one contribute to crispy bark more?
Thinking about buying the masterbuilt gravity smoker . Thanks for all the videos I am an offset guy too but looking for alternatives 👍
Do you think a vertical smoker would produce the same consistency as the offset or the gravity fed. Im between the Old country smoke house and the gravity fed.
Ok just so I don’t for get thank you for the awesome knowledge you give I have a Stump Stretch Gravity cooker haven’t had it long my love question is do u leave your brisket out to cool down or go straight to the cooler or warmer
I had a Pitts and spitts pellet grill too and recently sold it....solid pellet grill but It doesnt give off nearly enough smoke
I layer my wood with my gravity and it works amazingly, start with about 5 inches coal and then about 6 chunks and then more coal, plus i add a few chunks in the ash tray.
Do you mean you layer the chute where coals are fed?
@@pedrosorganicranch4076 yes
Hey mad scientist bbq can u do a video on fire control and wood smoke in a regular bbq grill like a webber
thanks for the video. do the wood chunks catch fire when they're added? I'm curious if this still produces a clean fire. also, how much does adding the wood raise the temperature of the chamber?
Jeremy, I'm speaking to you from the future, slap some tallow on that paper before wrapping. Well, you'll find out!
And the Lowerys. Tried it instead of salt and it was fire.
Very much appreciate and love this video. Gravity for the win!
What's the actual cooking space compared to the Old Country offset Wrangler model?
@Mad Scientist BBQ Hey Jeremy, a quick question or a suggestion. Have you tried putting the wood in between the charcoals? Like putting a layer of charcoal and some wood chunks on top of it, then again the charcoal, then wood and so on... I'm interested to see if that effects the flavor at all.
I’ve done this recently in my gravity fed, worked great! I used cherry chunks and just mixed them in with B&B orange bag briquettes. Amazing smoke on my brisket, pork butt and ribs. Definitely recommend
@@antoniov.2995 That's awesome! The first thing that popped on my mind when I saw a gravity fed smoker is that maybe the wood can be mixed with the charcoal and was interested in what the results would be. Thank you for letting me know, I appreciate it!
George Ilich, no problem at all.
Great vidéo Jer. Have one question, my wife and I are woundering if you Colorado with your awesome background ?
Thank you sharing all your Knowledge about smoking !
Be good,
Brad.
NJ
He has said in other videos that he lives in California.
His Instagram says Los Angeles. I'm in the San Fernando Valley so I'm guessing somewhere in the Simi, Conejo, Santa Clarita, or Antelope valleys.
Great video. I’m definitely thinking about getting a gravity smoker now. My traeger barely puts any smoke flavor on my food. I don’t always have time to use the offset. I vaguely recall you have a relationship with the makers of this gravity smoker. Do you you think you have a conflict of interest that could be affecting your recommendation/opinion on this?
I have never made any money from old country. They have sent me this pit for free and just asked if I can do some videos with it. I don’t really have an incentive other than I want to find reasonably priced pits that I can recommend to people. Of course custom smokers are gonna be better. There is no way around that. I’m just trying to test and provide honest feedback.
Jeremy's review is consistent with all the other reviews I've seen on this smoker. Gravity smokers are all broadly the same. Finish and price is where they differ the most. This one seems to perform like all the others, at half the price. Just doesn't have a fancy enameled finish.
What model/brand of gravity smoker did you use? Great content BTW!
Another great video!
another nice review...I CAN NOT find this smoker ANYWHERE...I see Academy sells Old Country, but this is not on their site...I would love to know where I could order one of these...the website you list in a comment below does not list this smoker either...
Where does all of the ash from the charcoal and wood fall in this smoker and how often do you need to clear the ash out during a cook.
I'm blown away with the color of that brisket. Beautiful! Such an impressive cooker.
Nice back ground view
Question sir. Been stick burning back yard style and appreciate your opinion, got the PECOS (cheap Brazos). Wish I went with the 1/4". Though with some bricks and plates, I'm happy now.
??When busy with life, would the gravity fed style be your go to, if you do not have the time to manage a fire?? Maybe a very easy gravity fed, Masterbuilt 1050 gravity series?
How does this compare to Weber Smokey Mountain?
ok, just recently found your content, been catching up, getting smart with your videos. This is great info. I have been smoking for over 15 years on a small offset, looking for a replacement as mine is finally rotting through and these seem like a great option for the cooking I do. Problem is....can't find them. Not sure if they stopped making them or what, but this seems right in my wheel house so I hope that's not the case.
Great content, please keep it coming!
what's your favorite cabinet smoker? gravity feed or water smoker such as the Backwoods
What size wood chunk is that? 4”? Did you keep adding every 30 min or did you taper off at some point into the cook? (Before the wrap of course)
I have been checking online and can’t find this smoker. Where can they be purchased? I am stoked over getting my hands on one!
Acadamy Sports they also deliver i believe. He talks about it in another video comparing pits i believe.
James Williams I called Academy and they said they have them as currently unavailable in their system. They do expect more to come in but have no idea of when that will be. I called Old Country and they told me to call them. They hope to have some ready for sell sometime in July. I hate to pay for the shipping through. Had rather buy it from Academy where it would be much cheaper
Omg that bark though!
Will you be getting Aaron Franklin offset smoker
Why use even more one way plastic? Or are the cuttingboard made out of natural products or that plantbased plastic?
Now just tell your guys over at Old Country to get building these things so I can get one!!
Haha I don’t have that kind of sway with them. I just talk to them once every couple of months. If you want to talk to them contact Enrique riddle at grills@oldcountrybbqpits.com
He should be able to tell you what you need to know about ordering one of these
Academy put them back on their website today. None of the stores are showing stock but I suspect they are in the warehouse already.
Great video. Do you think a different rub would help with forming a better smoke ring?
No I don’t think so. I have done tests in the past and all rubs seem to produce the same smoke ring
Great info, ty
What do you think about offset smokers ? You never brought it up.
Do you think you can get similar quality with those new masterbuilt gravity fed grills? I don't really wanna manage a fire all day, and am on a budget where they seem like a good choice.
I bought the MB560 gravity grill. It is simply amazing. The build quality is not as heavy duty as the one he's using here, but for $500, it's a great smoker/griller. Throw in the ability to go over 700 degrees, and it's a no brainer for folks on a budget. If you need a bigger grill, and can afford $800, I'd suggest going with the MB1050. It's larger and a little better insulated. Would love to see Mad Scientist BBQ do a brisket on a 560 or 1050.
What type of issues have you run into with the different type of smokers?
I just bought a pellet smoker and love it!
Have you seen the Master Built gravity smokers..... Its a smoker but with lumps or charcoals instead of pellets. Would you be able to give any thoughts concerns etc.... On that product?
Curious if you still have/use this smoker after 3 years? I’ve been looking at buying one but I’ve seen several other youtubers cooking with them and I’m seeing lots of rust at the top and bottom of the charcoal chute and firebox as well as inside the door to the cook chamber. Don’t want to spend $1700-$2000(current pricing) for something that will rust out in 1-2 yrs.
So does the wood light when the charcoal drops from above? Does it smolder? First time seeing one of these and it doesn't seem it takes a long time to get the smoke, which surprised me.
what temperature you smoke it at?
Where can I buy disposable boning knives to go with the disposable cutting boards? I once had to retile my kitchen floor because it got dirty when I was cooking.
Nice info
Great review. These gravity things look as easy as the pellet ovens
Which cooker had better taste the gravity fed or the brazos?
Can you place the mic on the top of your apron? It's sometimes difficult to hear you well.
Have you used a rec tec,
I've been watching all your recent videos on this particular smoker and was interested in getting one. Do you know why this old country gravity smoker is no longer available?
Still no link where to buy it it can't be found not available in academy Sports in Florida and I guess you don't reply to your comments on here because I've asked you three times now where may I buy one
Have you found it yet?
Try Academy in Gadsden, AL. Two on the floor last Saturday.
I contacted Old Country directly and they put me in touch with a local dealer about an hour from where I live in Maryland.
Id like to see you use the new Char Griller Gravity and see how it compares
If it was cooked to temp.205* and still tight other than resting would you cook higher than 205*?
Can you fill the chute with wood?
What kind of wood chunks did you use for this cook?
Do you get any charcoal taste or do you just get wood flavor?
Can you layer wood chunks in the hopper so you don’t have to keep adding chunks every half hour?
I've read other reviews where people have successfully done that.
Cool video. Question: wouldn’t spraying it before the wrap attract more smoke flavor?
Thanks for all the videos Jeremy! Great video. I have a traeger and I’ve been experimenting with the tube smoker. I noticed a slight bitter taste when using the tube. Do you know if there is a way to add clean smoke flavor to pellet grills?
How many times did you fill the smoke tube and use it?
I have an offset smoker made by Brinkman, I bought it when they first came out, Its a heavy duty smoker, I got tired of trying to keep the temp's up at 275 for hours so I decided to convert the fire box to gas by placing a gas burner it the wood chamber and using a large wood chip box for large pieces of wood for the smoke, ie cherry, pecan, oak, ect... It works great on ribs, pork butts, chicken and keeps the Temp right at 275 or where you want to go, no problems, I have never tried cooking a brisket as of yet but soon I will give it a try. With all this being said I get a great smoke ring and smoke flavor on all that I have cooked so far.
Did they discontinue this smoker? I don’t see where to buy it online
Do you think the water pan affected the smoke ring?
So what about a vertical UDS? How does that cooker compare to an offset or a GFS? Should I use a deflector plate that has a hole (or some punture holes) in it so the meat doesn't get direct heat, but does get direct smoke as with an offset?
Where can I find one of these smokers?
Jeremy , How would a UDS fair vs. the Gravity Smoker ??
Pozdrowienia z Polski. Fajny kanał! 👍
what are your thoughts on Masterbuilt Gravity series?
Just wait until you get really familiar with how to use it. I used to be an offset guy, for 20 years. Don’t touch them anymore. Took a year or two to get it down, but nowadays it’s as good, if not better than any offset I’ve eaten from.